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our Italian Cooking
Pasta with Mushrooms and Peas
Pasta con i Funghi e Piselli
Cook the pasta following the manufacturer’s instructions until al dente. Drain and pour the pasta in a large bowl. Add the sauce and the parsley. Toss and serve at once.
4 tablespoons extra-virgin olive oil
1 onion, chopped
2 oz (60 g) pancetta, (or un smoked bacon) finely sliced
1 lb (450 g) fresh or frozen porcini mushrooms, diced
2 1/2 cups canned or fresh tomatoes, peeled and diced
2 cups peas
salt and crushed red pepper
1 lb (450 g) pasta (spaghetti, rigatoni, or fettuccine noodles)
3 - 4 tablespoons finely chopped Italian parsley
Substitute the fresh (or frozen) Porcini mushrooms for:
1/2 oz (15 g) dry porcini mushrooms, soaked in water until soft and drained
1 lb (450 g) fresh dark Cremini mushrooms, sliced
Place olive oil, onion and bacon in a skillet. Turn heat to medium. Sauté until the onion is soft and translucent.
Add the mushrooms and sauté for about 1 - 2 minutes.
. . . . the peas, and a pinch of salt.
Cook for about 10 - 15 minutes on medium heat until the sauce is thicker. Turn the heat off and adjust salt if necessary.